NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat penne

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes in oil

1 cup Baby spinach

0.5 tsp Olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta is boiling, cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat, then add the chicken and sauté until golden brown and no longer pink inside.

• 4

  Reduce the heat to medium, add the minced garlic and sun-dried tomatoes to the skillet, and cook for about 1 minute until the garlic is fragrant.

• 5

  Drain the pasta, reserving 2 tablespoons of the starchy cooking water, and add the pasta directly into the skillet with the chicken.

• 6

  Add the basil pesto and baby spinach, tossing gently until the spinach is wilted and every noodle is coated in the vibrant sauce.

• 7

  If the pasta seems dry, stir in the reserved pasta water 1 tablespoon at a time until the sauce is silky and serve immediately.